When I told Colt this months Shine Supper Club challenge was sandwiches for dinner he was stoked.
He's the pancake, waffle and sandwich specialist's in our house.
I love in the sumer to fill our sandwiches with fresh pesto to use up the bounty of sumer basil, tomatoes, cucumbers and fresh baby lettuce.
We love these grilled but on the hottest days of the year we enjoy them equally cold and skip the grilling all together.
Turkey Pesto Panini's are the perfect sandwiches for a nice lunch or a light dinner and as the weather gets colder we will enjoy them with a nice warm bowl of soup but for now the sandwich alone is enough.
This sandwich starts off with a wonderful loaf of Parmesan Rosemary Focaccia Bread, any Italian Herb Focaccia will do.
Spread one side of Focaccia bread with Pesto.
If you enjoy dijon mustard spread dijon mustard on second half of bread, if not cover second half of bread with more pesto. Top one side of bread with Sliced Turkey.
Top sliced tomatoes with thin sliced red onions, if desired.
Add sliced cucumbers and drizzle lightly with extra virgin olive oil.
Top cucumbers with fresh grated parmesan cheese.
Add either fresh baby lettuce or spinach.
Cut sandwich into desired serving sizes.
Place sandwiches in a lightly greased hot grill pan or panini maker.
Use some kind of weight to press sandwiches down if using a grill pan (we use our pizza stone).
Cook just until bread is lightly brown and turn sandwiches over to toast the other side. We like the inside just barely warm so the lettuce and cucumbers stay nice and crisp.
The perfect end to a busy day.
Turkey Pesto Panini's
Turkey Pesto Panini's Or Sandwiches with Tomatoes and Cucumbers.Prep time: PT10M
Cook time: PT8M
Total time: PT18M
Yield: 4 servings
- 1 loaf Focaccia Bread
- 4 tablespoons Pesto (Click Here For Recipe)
- 4 tablespoons Dijion Mustard, To Taste Or Additional Pesto
- 3/4 Pound Turkey Sliced
- 1/2 whole Large Tomato, Sliced And Seasoned Lightly With Sea Salt And Pepper
- 1/3 whole Red Onion, Sliced Thin
- 1/2 whole Cucumber, Sliced
- 1/2 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Parmesan Cheese
- 1/3 cup Baby Spinach Or Baby Lettuce
- Slice focaccia bread in half.
- Spread pesto on one half and dijon mustard on the other half or more pesto if you dislike dijon.
- Top one half of bread with turkey, tomatoes, red onion and cucumber.
- Drizzle extra virgin olive oil over the top of cucumbers and sprinkle with parmesan cheese evenly.
- Add baby spinach or baby lettuce. Top with remaining half of focaccia bread and slice into desired serving size.
- Heat a grilling pan over medium-high heat. Lightly grease and add sliced sandwiches. Use a weight to press sandwiches down for even grilling, we use our pizza stone. When lightly brown turn sandwiches over and brown the other side.
- Serve immediately.